Salmon Niçoise Salad

Salmon provides a twist on this classic French dish, where tuna is the main catch. For convenience, you can always use canned salmon instead of fresh salmon. Substituting lettuce with spinach adds more antioxidants and phytonutrients to this already healthy meal which is full of fiber, amino acids, vitamins and minerals.

Cook the potatoes in boiling water for 15 minutes, then allow them to cool. If you like your green beans cooked, steam them until al dente, then let them cool. If cooking fresh salmon, sauté the fish in olive oil over medium heat, or poach in water or broth, to desired temperature. Make dressing by whisking together all ingredients, measured to taste (you can also putting them all in a glass jar and shake until well mixed)

To serve family style, toss all salad ingredients in a large bowl with the dressing. Alternately, toss spinach in enough dressing to lightly coat it, then divide among 4 plates and arrange the salmon, sliced egg, peppers, olives, tomatoes, green beans, white beans, potatoes and avocados and peppers (if using) in a decorative pattern over each plate and drizzle with remaining dressing. Serves 4.